Duet of Apple Crumble and Sour Cream Ice Cream on Raspberry Mirror

5 from 5 votes
Prep Time 40 mins
Cook Time 20 mins
Rest Time 1 hr
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 184 kcal


  • 400 g Sour cream
  • 60 g Powdered sugar
  • 0,25 Pc. Vanilla pod
  • 0,5 Pc. Lemon juice
  • 200 ml Whipped cream
  • 1 tsp Food starch
  • 1 kg Apples
  • 300 g Hearty oat flakes
  • 100 g Butter
  • 100 g Honey
  • 2 tsp Cinnamon
  • 50 g Sunflower seeds
  • 500 g Raspberries



  • For the ice cream, bring the whipped cream to the boil in a saucepan and then add the pulp of the vanilla pod and the cornstarch while stirring. Let the pot cool down.
  • Mix the sour cream with the powdered sugar and the cooled vanilla cream in a bowl.
  • Pour the mixture into the ice cream maker container and let the machine run until a fluffy, creamy ice cream has formed.

Apple Crumble:

  • For the apple crumble, grease a baking tin with butter. Peel, core and cut the apples into very small pieces (about 1-2 cm cubes), distribute in the form and drizzle with about half of the juice squeezed from half a lemon.
  • In a mixing bowl, stir together the crispy oat flakes, butter, honey and cinnamon to form a mixture.
  • Distribute the mixture evenly over the apples in the pan. Scatter sunflower seeds on top. Place the crumble in an oven preheated to 175 ° C for about 30-40 minutes.

Raspberry mirror:

  • Puree the raspberries, then pour the mixture through a sieve to separate the kernels.


  • Arrange the apple crumble with the sour cream ice cream on a plate and garnish with the raspberry puree.


Serving: 100gCalories: 184kcalCarbohydrates: 14.5gProtein: 1.6gFat: 13.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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